Home | Applications | Efficient pig and livestock processing lines for pig slaughterhouses and meat processing plants

Efficient pig and livestock processing lines for pig slaughterhouses and meat processing plants

US$60,000

1-1 set

US$58,000.99

≥2 sets

Model

Power (W)

Product features

Properties

pictures

video

Product features

Space requirements: 1.5–2.4 m² per pig.
Vertical bloodletting: After passing out, the hind legs are cuffed and lifted to the railing above the head; the neck is cut; bleeding lasts for about 5 minutes.
Horizontal bleeding: After the pig loses consciousness, it slides onto the conveyor belt, where it is slaughtered and bled on the machine; the bleeding time is about 3 minutes (approximately 90% of the blood is removed).
After the pigs are bled, they will be hung on elevated tracks for subsequent processing.
Rail height: 3600 mm from the ground.
Trench type: The carcass is immersed in a pool of hot water (58–62°C, 4–6 minutes) and workers/tumblers turn the carcass to evenly scald it.
Suspended: the carcass is suspended from an overhead rail and scalded in a hot water bath; closed system prevents heat loss (58–62°C, 4–6 minutes).
Mechanical type: After perming, the carcass enters the hair removal machine; the hair is removed with a roller and plate structure.
Spiral type: Used with steam channel perming; the carcass slides into the spiral hair removal machine, and the hair is removed through spiral pressure.
5.1 Deboning: The half carcass is hung on the conveyor track and then pushed into the carcass deboning machine. Workers perform pre-boning while the carcass is hanging on the conveyor track, and then place the pork on a belt conveyor for complete bone removal. This is mainly used in large and medium-sized pig slaughterhouses.

Properties